Preheat convection oven to 400 degrees. Combine all ingredients in blender and puree. Marinade wings in glaze for 12 hours and arrange wings on a greased pan—larger wings on outside of pan and smaller pieces in the center. Roast wings for 6 minutes at 400 degrees then rotate pan and roast for another 6 minutes.

Dip each onion ring into the 2nd coating, then the 1st coating and again into the 2nd coating. Place coated onion rings on mesh screen and place into dehydrator for 8-14 hours at 108 degrees (or until crispy).

Peel and thinly slice sweet potatoes. Place in a bowl and toss with olive oil, coriander, fresh rosemary and salt. Spread on mesh screen and place into dehydrator for 4-8 hours at 108 degrees.

“Our recipes provide the same great flavors, but transform unhealthy pub foods into healthy meals said BODY owner Lorin Parrish. “They pack in flavor and provide that satisfying crunch to fulfill the tastes you crave in a nutritious, healthful way that is as good for your body as it is for your taste buds. “

About BODY of Santa Fe: Founded by Lorin Parrish in 2004, BODY is a yoga, Tai Chi Chih and dance studio, café, spa, fitness center and boutique as well as a childcare center and yoga teacher training facility located in downtown Santa Fe. Built on the premise of functioning as a community center that inspires and encourages wellness, BODY is known for its commitment to sustainable, organic and fair-trade products in its boutique and selections of raw and vegan food as well as wheat, dairy and sugar free meals. BODY’s café includes selections of wild line-caught fish and locally grown chicken and lamb as well as organic wine, local organic beer and sake, veggie cocktails and elixirs. A new 200 hour Vinyasa teacher-training program, BODY Yoga School, began in spring of 2012. BODY was recently voted by Santa Feans as the best yoga studio, restaurant for vegetarians and place for a facial and massage. For more information, please visit http://www.bodyofsantafe.com or call 505.986.0362.